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Nigirizushi = Hand-pressed Sushi

Consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping (the neta) draped over it. Neta are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus (tako), freshwater eel (unagi), sea eel (anago), squid (ika), and sweet egg (tamago).

Oshizushi = Pressed Sushi

Also known as hako-zushi, box sushi, is a pressed sushi from the Kansai region, a favorite and specialty of Osaka. A block-shaped piece is formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. Particularly famous is battera, pressed mackerel sushi) or saba zushi. In oshizushi, all the ingredients are either cooked or cured and raw fish is never used.

Makizushi = Rolled Sushi

Makizushi "rolled sushi" Norimaki "Nori roll" or Makimono, "variety of rolls" is a cylindrical piece, formed with the help of a bamboo mat known as a makisu. Makizushi is generally wrapped in nori (seaweed), but is occasionally wrapped in a thin omelette, soy paper, cucumber, or shiso (perilla) leaves. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order. Below are some common types of makizushi, but many other kinds exist.

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The Japanese name "sushi" is written with kanji (漢字) for ancient Chinese dishes which bear little resemblance to today's sushi.
One of these might have been a salt pickled fish. The first use of "鮨" appeared in the face and hand, the oldest Chinese dictionary believed to be written around the 3rd century BC. It is explained as literally "Those made with fish (are called) 鮨, those made with meat (are called) 醢". "醢" is a fermented meat made from salt and minced pork and "鮨" is a fermented fish made from salt and minced fish. The Chinese character "鮨" is believed to have a much earlier origin, but this is the earliest recorded instance of that character being associated with food. "鮨" was not associated with rice.
In 2nd century AD, another character used to write "sushi", "鮓", appeared in another Chinese dictionary of Han dynasty: "お寿司・鮨・寿し・酸し", which translates as "鮨 is a food where fish is pickled by rice and salt, and itself is eaten when cooked" ("cooked" here referring to preparing food by denaturing proteins with acid rather than heat, similar to the preparation of ceviche). This food is believed to be similar to Narezushi, i.e. that the fish was fermented for long times in conjunction with rice and was then eaten after removing the rice.
A century later, the Japanese themselves did not distinguish between them had stopped using rice as a part of the fermentation process, and then stopped eating pickled fish altogether. By the Ming dynasty, "鮨" and "鮓" had disappeared from Japanese cuisine.

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Best of Sushi Restaurant certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus, freshwater eel, sea eel, squid, and sweet egg. One order of a given type of fish typically results in two pieces, while a sushi set may contain only one piece of each topping

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Tuna Sashimi

美味しい本マグロのお刺身です。

鳥取県・境港の本マグロ

海の赤いダイヤモンドです。

Nigiri Sushi

にぎり寿司

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Sushi Restaurant consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping (neta) draped over it. Neta are typically fish such as salmon, tuna or other seafood.